Instructions

• Preheat the oven to 400°F and move the oven rack to the top third position. Line a baking sheet with Reynolds Wrap® Non-Stick Foil, dull side up.
• Spread the 1 (12-ounce) bag of tortilla chips in a mostly even layer on the prepared baking sheet (some overlap is fine; you may not use the whole bag).
• Heat a skillet over medium-high heat. Add 1 pound lean ground beef and break it up with a spoon.
• Sprinkle the beef with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1 tablespoon chili powder. Continue cooking, breaking the beef into small pieces, until well browned and no pink remains, about 8 minutes.
• Stir 2 tablespoons tomato paste into the browned beef, then remove the skillet from the heat.
• Spoon the seasoned beef evenly over the tortilla chips on the sheet pan.
• Scatter 1/2 cup corn (if using frozen, thaw and drain), 1 cup canned black beans (drained and rinsed), 1/2 cup sliced black olives, and the thinly sliced jalapeño pepper (optional) over the beef and chips.
• Sprinkle 1.5 to 2 cups shredded Tex‑Mex or mozzarella/cheddar blend evenly over the top (start with 1.5 cups and add up to 2 cups if you want more cheese).
• Bake the sheet pan in the preheated oven for 8–10 minutes, or until the cheese is melted and the nachos are hot and bubbly.
• While the nachos bake, prepare the garnishes: 1/2 cup sour cream, 1 medium chopped tomato, 1 chopped avocado, 1/4 cup chopped cilantro, and 1/4 cup chopped red onion.
• Remove the nachos from the oven, dollop or drizzle sour cream, and top with chopped tomato, avocado, cilantro, and red onion. Serve immediately.